Grilling season is here, I’m so excited to bring you all another delicious healthier burger recipe option. I posted a chipotle turkey burger a few weeks ago and you guys loved it over on Pinterest, it got one of the highest saves on the image. Hope you gave the recipe a try and enjoyed it. This recipe is very similar in a sense its got avocado actually guacamole and slaw, but with jalepeno which is a bit spring like I think. Also fish which is lighter than turkey, but halibut is on the pricer side amongst the white fish choices out there, luckily my local Wholefoods had them on sale so I grabbed about a pound. Alternate fish options would be fresh cod, rockfish any good white firm fish, even fresh albacore tuna steak should do well in this recipe. The result is so freaking delicious, easy to prepare, and would make a great option for a Mother’s Day brunch or make it for weekend lunch or mid-week dinner.
This Halibut Burger with Brussels Slaw checks all of those boxes. Simple, crave worthy, healthy and incredibly well balanced in flavor.
I prefer halibut for this burger, alternatlively seared Albacore tuna will be just as delicious as it has a milder, richer flavor. The texture and flavor of both choices is excellent to pair with avocado and a punchy slaw. The hardest part of this recipe I would think would be shredding the Brussels. I have a shred blade on my workhorse of a food processor that does the job in seconds, mandolin is another way, but please be careful with your digits or good old fashion knife works too. Mix the shreds with the dressing and allow it to rest for a few minutes to develop.
The rest comes together really fast! Grab and toast your favorite buns, brioche highly recommended. Grill the seasoned fish, slice up the avocado and don’t forget to season with salt and pepper at every layer. And assemble. Tasty, easy and fresh.
Fish burger just got so much better!
Halibut Burger with Spicy Brussels Slaw
- 1 pound fresh halibut fillet, mine was a little over one pound
- 1 tablespoon olive oil for brushing the fish
- sea salt and fresh black pepper to season the fish
- 2 large avocados thinly sliced, ¼-½ each burger
- 3-4 buns (brioche, wholegrain, sourdough)
- Brussels Slaw
- 6-8 ounces trimmed brusses sprouts, shredded
- 1/2 small head purple cabbage, shredded
- 1-2 jalapeño finely chopped, deseed if milder slaw is preferred
- ¼ cup chopped cilantro
- sea salt and pepper, as needed
- 1-2 tablespoons homemade or store-bought mayonnaise or cultured sour cream or plain yogurt
- 1 tablespoon olive oil if using sour cream or yogurt
- 2 tablespoons lemon juice
- 2 tablespoons white or rice vinegar
- ½ teaspoon sugar for balance
- sriracha sauce optional for extra heat
Instructions
- Cut the fillet into 3-4 square pieces, you can ask the fishmonger to do this too. Sprinkle both sides with salt and pepper and rub it generously with olive oil (white fish has little to almost no fat so oil is essential). Preheat your grill to medium heat.
- To make the slaw, set the slicer blade in your food processor (alternatively you can use a mandoline or knife). Slice the Brussels sprouts and red cabbage into shreds. Chop the jalapeño into small pieces or slices.
- In a large mixing bowl add the mayo, olive oil, vinegar, sugar, salt and freshly cracked black pepper. Mix well. Add the vegetables to a mixing bowl along with the cilantro and toss everything well. Set aside in the fridge.
- Oil the grates on a grill or use a flat skillet. Grill the fish for 4-5 minutes on each side depending on the thickness of your fish. Once done it will firm up like medium cooked meat. Slice the buns and grill them until lightly toasted.
- To assemble the sandwich, place about 1/2 an avocado slices in the toasted bun, then add a piece of the grilled fish and pile high with generous amounts of slaw.
- *I prefer a good squeeze of spicy sriracha, I highly recommended. Adjust to your spice preference.
- *I also prefer a slightly vinegary slaw, my family doesn’t so you may want to taste before adding extra vinegar.
- * season the fish, avocado well. Its better to build the flavors every layer.
- Enjoy! Makes 3-4 burgers.
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